Pumpkin Cheesecake - COLLECTION

From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:40:17 GMT


     PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie

     This cheesecake has to be tried to be believed. It was
     developed by Karen Reynolds, a charming lady, fine program-
     mer, and amazing cook.

     1 cup     flour
     1/4 cup   sugar
     1 tsp     vanilla
     1         egg yolk
     1/4 cup   butter, softened

     2 1/2 lb  packaged cream cheese, softened
     3/4 cup   packed light brown sugar
     1 cup     sugar
     3 Tbsp    flour
     3/4 tsp   ground allspice
     3/4 tsp   ground ginger
     1/2 tsp   ground cinnamon
     1 lb      canned pumpkin
     2         egg yolks
     5         eggs
     1 tsp     vanilla extract
     1/4 cup   heavy cream

          (1)  Preheat the oven to 400 deg. F.  Grease the bottom
               and sides of a 9 inch diameter 3 inch deep spring-
               form pan.

          (2)  Prepare the pastry by stirring flour and sugar
               together in a bowl. Cut in butter, egg yolk and
               extract. Work the dough (which will be very

               crumbly) with hands to complete the mixing.
               Evenly press the dough on the bottom and up the
               sides (to within 1/2 inchcm" of the top) of the
               springform pan. Bake in the preheated oven for 10
               minutes, or until golden brown. Remove and set
               aside to cool while preparing the filling.

          (1)  Increase the oven temperature to 475 deg. F.

          (2)  Beat the cream cheese in a large bowl until smooth
               and soft. Beat in the sugars, flour, spices and
               pumpkin until well blended. Add egg yolks and eggs
               one at a time, beating well after each addition.
               Add vanilla extract, beat in well. Stir in the

          (3)  Pour filling into the pastry crust. Bake for 12
               minutes. Without opening the oven door, reduce the
               oven temperature to 200 deg. F degrees and leave
               the cheesecake in the oven for an additional 1
               hour and 15 minutes. At the end of the baking
               time, turn off the oven, but leave the cheesecake
               sitting inside (without opening the door) until
               the oven cools (about 2 to 3 hours). Remove  from
               the oven, refrigerate overnight.

     Difficulty: moderate.  Time: 1 hour preparation, several
     hours baking.  Precision: measure carefully.

     Mark Thompson
     Megatek Corporation, San Diego, California, USA


 From: gwynn@utkvx4.utk.edu (Evans, Gwynne)

                      PUMPKIN CHEESECAKE

1/3 c. margarine
1/3 c. sugar
1 egg
1&1/4 c. flour
2 (8 oz) pkgs cream cheese 
3/4 c. sugar
2 c. fresh or canned pumpkin (I like fresh)
1 t. cinnamon
1/4 t. nutmeg
Dash salt
2 eggs

Cream margarine, sugar until light and fluffy.  Blend in egg.  Add
flour and mix well.  Press dough on bottom & 2" high on sides of 9"
springform pan or a high sided cake pan.  Bake at 400F for 5 min.
Reduce temperature to 350F.

Combine softened cream cheese and sugar, mixing at medium speed on
electric mixer till well blended.  Blend in pumpkin, spices and salt.
Mix well.  Add eggs, one at a time, mixing well after each addition.
Pour mixture into pastry lined pan; smooth surface to edge of crust.
Bake at 350F for 50 min.  Take knife and loosen cake from rim of pan.
Cool before removing from pan.  Chill.  Garnish with whipped cream just
before serving if desired.

Boy, this is good.

Gwynn Evans


	This one is a Pumpkin Marble Cheesecake.  It's from the Philadelphia
Brand Cream Cheese Cheesecake Cookbook (I don't know the exact name).

		Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

	Combine crumbs, pecans and margarine; press onto bottom and 1 1/2
	inches up sides of 9-inch springform pan.  Bake at 350, 10 minutes.

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

	Combine cream cheese, 1/2 cup sugar and vanille, mixing at medium
	speed on electric until well blended.  Add eggs, one at a time, mixing
 	well after each addition.  Reserve one cup of batter.  Add remaining
	sugar, pumpkin, and spices to remaining batter; mix well.  Spoon
	pumpkin and cream cheese batters alternately over crust; cut through
	batters with knife several times for marble effect.  Bake at 350, 55 
	minutes.  Loosen cake from rim of pan; cool before removing rim of
	pan.  Chill.

	10 to 12 servings


Pumpkin Cheese Cake

Graham cracker crust

1 1/2 c. crumbs
1/4 c. sugar
8 oz melted margarine

mix and press into bottom and sides 10" pie plate or 9" spring form
bake at 350 for 10 min. 625 g of cream cheese (room temperature)
2/3 c, sugar
4 eggs 14 oz cooked or canned pumpkin
2 1/2 t. ginger
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/3 c. brandy

cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and
brandy mixing well.  Spoon into crust and bake at 325 for 50 - 60 min.
Best decorated with wiped cream and preserved ginger slices.


 The following is from Gourmet Magazine a couple of years ago. I
 have made it numerous times and each time it comes out fantastic.

 Tom Purcia

 Pecan Pumpkin Cheese Cake


        3/4 cups Grahm Cracker Crumbs         1/4 cup sugar
        1/4 cup Melted butter                 1/4 cup Light Brown Sugar
        1/2 cup finely chopped pecans

   1: Grease a 9in Spring Form pan
   2: Combine ingredents and press into pan up about quater in. on side.


        1 1/2 cup solid pumpkin              1 1/2 tsp cinnamon
        1/2 tsp nutmeg                       1/2 tsp ginger
        1/2 cup light brown sugar            2 tbl heavy cream
        1 tbl cornstarch                     1 tbl bourbon
        3  8oz packs of Cream Cheese         1/2 cup sugar
        1/2 tsp Salt                         3 Eggs
        1 tsp Vanilla

   1: Preheat oven to 350
   2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt
      and brown sugar.
   3: In a bowl with an electric mixer cream together the cream cheese
      and sugar. Beat in cream, cornstarch, vanilla, and bourbon.
   4: Combine pumpkin into cream cheese mixture.
   5: Pour into crust and bake for 50 to 55 min.
   6: Remove from oven and let stand 5 min.


        2 cups Sour Cream                     2 tbl sugar
        1 tbl Bourbon

   1: Combine all ingredents and spread over top.
   2: Bake for 5 mins.
   3: Remove and cool then chill thourghly.
   4: Decorate top with pecan halfs.


    ***** Pumpkin Walnut Cheesecake *****

    Categories: Dessert         Cheesecake      Pie            

    Calories     per serving:             Number of Servings:  12
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       6        oz    zwieback crackers, crushed                        
       1        cup   sugar                                             
       3/4      cup   brown sugar                                       
       6        Tbsp  butter, melted                                    
       24       oz    cream cheese, softened                            
       5              eggs                                              
       16       oz    pumpkin                                           
       1 3/4    tsp   pumpkin pie spice                                 
       1/4      cup   heavy cream                                       
       6        Tbsp  butter, softened                                  
       1        cup   brown sugar                                       
       1        cup   walnuts, coarsely chopped                         

    DIRECTIONS  ------------------------------------------------------------

    Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted    
    butter.  Press firmly over bottom and up sides of a lightly buttered  
    9-inch spring-form pan.  Chill. Beat the cream cheese until smooth.   
    Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well 
    mixed.  Beat in the eggs one at a time, until mixture is light and    
    fluffy.  Beat in the pumpkin pie spice and the heavy cream at low     
    speed.  Mix in the pumpkin.  Pour into prepared pan. Bake in a slow   
    oven (325) for one hour and 35 minutes.  While pie is baking, mix the 
    topping ingredients (the last 3 ingredients), first the butter and    
    brown sugar until crumbly, then blending in the nuts. After the one   
    hour and 35 minutes, remove the pie from the oven. Spread the topping 
    over it, and return it to the oven for 10 minutes. Remove from oven   
    and cool on a wire rack.  Refrigerate for several hours, or overnight.
    This cheesecake is rather large, and incredibly rich. Everyone always 
    wants more than they can fit in their stomach!  And the recipe! :-)   
    Serving suggestion:  Some like this garnished with whipped cream and  
    more walnuts, or with whipped cream and pecans.                       


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